Egg Kathi Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the maida, 1/2 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and elastic dough.
   • Apply a few drops of oil over the dough, cover it with a damp cloth, and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2. 2

   Prepare the Vegetable Filling

   • Heat 2 tbsp of oil in a pan or kadai over medium heat. Add the sliced onions (reserving the 1/4 onion for garnish) and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the sliced green bell pepper and sauté for 4-5 minutes. The peppers should be tender but still have a slight crunch.
   • Stir in the turmeric powder, red chili powder, and the remaining 1/2 tsp of salt. Mix well and cook for 30 seconds.
   • Add the tomato ketchup, green chili sauce, and vinegar. Stir continuously and cook for 2 minutes until the sauce thickens slightly.
   • Finish by sprinkling garam masala over the filling. Give it a final mix, turn off the heat, and set aside.
3. 3

   Cook the Egg Parathas

   • Divide the rested dough into 4 equal portions and roll each into a smooth ball.
   • Lightly flour a clean surface and roll out one dough ball into a thin circle, approximately 7-8 inches in diameter.
   • Heat a tawa or flat-pan over medium-high heat. Place the rolled paratha on the hot tawa and cook for about 30 seconds, until small bubbles appear.
   • Flip the paratha, drizzle about 1/2 tsp of oil around the edges and on top, and cook for another 45-60 seconds until light golden-brown spots appear.
   • In a small bowl, crack one egg, add a pinch of salt and black pepper powder, and whisk it well.
   • Flip the paratha again. Immediately pour the whisked egg mixture over the surface, using a spoon to spread it evenly to the edges.
   • Allow the egg to cook and set for about 1 minute. Carefully flip the paratha (egg-side down) and cook for another 30-60 seconds until the egg is fully cooked and golden.
   • Remove the egg paratha from the tawa and place it on a plate. Repeat the process for the remaining 3 dough balls.
4. 4

   Assemble the Kathi Rolls

   • Lay one prepared egg paratha on a clean surface with the egg-side facing up.
   • Spoon about a quarter of the vegetable filling in a line down the center of the paratha.
   • Top the filling with a generous amount of the reserved raw sliced onions.
   • Sprinkle a pinch of chaat masala over the filling and squeeze a little fresh lemon juice for a tangy kick.
   • Tightly roll up the paratha from one side to the other. To make it easier to hold, wrap the bottom half in parchment paper or aluminum foil.
   • Serve the Egg Kathi Rolls immediately while they are hot and fresh.